Waitrose and Partners
Sardine fish cakes with fennel, raisin & pine nut salad

Sardine fish cakes with fennel, raisin & pine nut salad

These fish cakes take inspiration from Maryland crab cakes which are bound together with mayonnaise. Ours use 0% fat yogurt instead as a healthier alternative.

5 out of 5 stars(2) Rate this recipe
HealthyHigh in omega 31 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 30g Essential Raisins
  • 2 x 85g cans Essential Sardines In Olive Oil, drained
  • 20g Cooks' Ingredients Panko Breadcrumbs
  • ½ tsp cayenne pepper, to taste
  • ½ x 25g pack flat leaf parsley, most leaves finely chopped, a few torn
  • ½ unwaxed Essential Lemon, zest and juice
  • 1 tbsp Essential Fat Free Greek Style Yogurt
  • 1 Essential White Egg, beaten
  • 2 tsp Essential Olive Oil
  • 1 tbsp pine nuts
  • 1 bulb fennel


  1. Cover the raisins with justboiled water and set aside. Put the sardines in a bowl and mash with a fork. Tip in the breadcrumbs, cayenne, finely chopped parsley, lemon zest, yogurt, egg and some seasoning and stir together until well combined. Divide the mixture into 4 and shape into patties.

  2. Heat 1 tsp oil in a large frying pan. Add the patties and cook for 2-3 minutes on each side, until golden. When the cakes are almost ready, scatter the pine nuts into the pan and let them toast for 2 minutes, or until golden.

  3. Meanwhile, finely slice the fennel using a mandolin or a sharp knife, reserving the fronds. Drain the raisins and toss in a large bowl with the fennel, fennel fronds, remaining oil, lemon juice, toasted pine nuts and torn parsley. Season and serve with the fish cakes.

Cook’s tip

This recipe would work well with other omega 3-rich canned boneless fish, such as mackerel or salmon. Omega 3 contributes to the normal function of the heart.


Typical values per serving when made using specific products in recipe


1,511kJ/ 362kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars